Chaîne Dinner at Fireplace Grill and Bar InterContinental Bangkok

The Chaine’s dinner in Bangkok in September, will be taking place on Thursday 3rd September 2015. The venue is the FIREPLACE GRILL – The Chef for our dinner will be Michelin three star Chef Pierre Gagnaire.

Chef Pierre Gagnaire

Pierre Gagnaire was born in Apinac, France in 1950. The son of restaurant owners, he began his career as an apprentice learning the fundamentals of traditional cuisine in Lyon. In 1974, the young chef discovered the world of creative cuisine when working with Chef Alain Sendernes at Lucas Carton in Paris. It was the beginning of a new era and a new way of looking at food for Gagnaire.
After two years roving the world, particularly the New World, Gagnaire returned to his family restaurant, Le Clos Fleury, near Saint Etienne and took over the kitchen. It was 1976 and Gagnaire earned his first Michelin star. He decided to go solo in 1981 and opened his first restaurant in Saint Etienne; he received two Michelin stars. Gagnaire opened his second restaurant in 1992 and soon earned three Michelin stars for his signature cuisine. But the Saint Etienne restaurants weren’t meant to be; in 1996, Gagnaire went bankrupt and left Saint Etienne for Paris.
With the support of friends, Gagnaire opened a new restaurant in 1996 in Paris and within two years regained his three-star status. Gagnaire has since opened multiple restaurants worldwide, in cities such as London, Tokyo, Hong Kong, Seoul, Dubai, and now Las Vegas, and is revered for his ability to maintain impeccable standards at so many restaurants scattered across the globe.

However, Gagnaire hasn’t garnered such high esteem from the culinary world solely for being a brilliant restaurateur. Gagnaire was one of the first chefs to embrace the idea of food as art—like a painter, he marks his culinary “eras” by dish and year. Constant evolution has allowed Gagnaire to stay at the forefront of the international culinary scene and remain relevant in an ever-changing world.
Gagnaire’s collaboration with French chemist and professor Hervé This (a founding father of molecular gastronomy) has pushed the chef to greater heights and spawned two cookbooks, including La Cuisine c’est de l’Amour, de l’Art, de la Technique published in 2006 and Alchimistes au Fourneaux in 2007. Gagnaire’s other books include Sucre-Sale (2002) and Lucide & Ludique (2007).

Menu

Melon, watermelon, celery sticks and red beetroot flavoured with Campari;
ice-cream tamarillo/red beetroot/raspberries.
L.Roederer, Brut Premier

Tomato soup : roasted slice spiced with rosemary, eggplant
caviar with black olives, balsamic vinegar sorbet.
Tomato water flavoured with anise : pulp of preserved red peppers, white
tuna paste, thinly-shredded Paris mushrooms.
Tomato Otti.
Louis Jadot Chabis 2013

Salpicon of blue lobster flavoured with lime on basmati rice
sauce citronella and jasmine.
Bisque served in a cup, small shrimps spiced with Espelette pepper.

Semi salted cod poached in olive oil and rubbed in fresh herbs
velouté of salt cod Verte, squids
Louis Jadot Pouilly Fuisse Burgundy 2013

Liver mousseline, grated small artichokes flavoured with fresh mint, grilled onions. Syrup of carrot/grapefruit spiced with curry.
Louis Jadot Beaune 1er CRU Burgundy 2011

Fricassee of Bresse chicken with verbena, girolle mushrooms and cubes of guava.
Louis Jadot Savigny Les Beaue 1er CRU Les Vergeless es 2011

Mousse of Camembert cheese, farm cider sauce
cucumber jelly and a leaf of frosted green apple

Desserts
Cassate of black sesame seeds, orange juice caramel
pineapple veil.

Baba perfumed with aged Rhum and coated with a passion fruit sauce,
frozen chestnut mousseline.

Opaline of pink pralines, mulberry cheesecake ; blackcurrant sorbet,
white almond paste.

Le chocolat
biscuit of sacher chocolate soaked in Kalua/Baileys/moka, morellos Amarena.
Velouté of Cuba chocolate flavoured with peated Ardbeg Whisky, Guanaja chocolate
ice-cream, roasted segments of comice pears,
Dulcey chocolate